True, i mixed it a lot in my bar, even have a old photograph of the Hotel on the wall. we all got mocked! :-)
Bottoms up!

Hmm, it does seem to be another made-up cocktail story, and thorough in its details. I suppose I’ll have to rewrite this story one day.

It is a damn good cocktail, though… Thanks for noting it.

Hi, Mark, thanks for adding that link. I guess allocation is the way of the future for Chartreuse. Can’t blame the monks, they’re doing what they think is right, but it looks like the rest of us get a permanently tight market. Alas!

Thanks! Interesting about your Old Tom shortage; another reminder that every market is different.

I’m going to have to try it with Strega, too. Thanks!

Also, here it is straight from the horse’s mouth:

All the best, Marc Wexler

Updating: the lime oil expression worked well, but this evening I tried Californian Meyer lemon – turned out to be a superb balancer of all those herbal, spiced, scented, honeyed notes. And also turns out that Meyers are not technically lemons at all and are native to China. So, in honour of all those Chinese gold-diggers, maybe I should give my riff its own name – the Gum San (Gold Mountain in Cantonese, their original name for California )

Thanks! As for saffron, I know it’s supposed to be in the Yellow Chartreuse mix somewhere, but I have never learned to pick out that flavor. There’s always something more to work on…

Thanks, it’s good to be writing.

So you have lots of Chartreuse and no Old Tom; here we have miles of Old Tom and no Chartreuse. Go figger…

Your gin infusion sounds interesting; I’ve never infused sandalwood into anything. If it provides a sense of sweetness, you’re pretty much traveling the path of many of the Old Tom distillers, who often sweetened their distillate with herbs and flowers. I hope it makes a great cocktail for you.

What an uplifting message, thank you. As for genever, I made a version of the Alaska with Bols aged genever, and it was delicious. I wonder that Straub didn’t make the Alaska with it (Hollands, as he would have called it) in the first place. It’s lush, and ties together even better than with Old Tom.

Thanks for reading Cold Glass!

Another marketing decision, I guess. I remember when NP dry went away, too. I’ll do my best to keep writing!

Yeah, it’s hard to resist, isn’t it… Thanks for reading!

Yeah, both yellow and green are thin on the ground right now. Still hoping it gets better. Thanks for reading Cold Glass.

Thanks, glad you enjoyed it.

Thanks, Mike. It’s good to be writing again, and the Alaska was a good place to start.

Sounds refreshing… never even heard of chartreuse